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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Always seeking recipes for using leftovers, I found this recipe in Sunset magazine. Could substitute soft tofu for the eggs if desired. Homemade tabbouleh is best or fresh and good quality store bought. This is also delicious prepared as an omelette. Ingredients:
8 large eggs |
2 tablespoons sun-dried tomatoes packed in oil, diced (reserve 1 teaspoon oil) |
3/4 cup prepared tabbouleh, to room temperature |
salt |
pepper |
4 tablespoons crumbled feta cheese |
fresh oregano, minced (to garnish) |
Directions:
1. In bowl, beat eggs lightly to blend thoroughly.
2. Heat a 10-12 inch non-stick skillet over medium-high heat. When skillet is hot, add the diced tomatoes, reserved oil, the eggs and tabbouleh.
3. Cook, stirring the mixture constantly until eggs are cooked to your preference. Add salt and black pepper to taste.
4. Transfer to individual plates and sprinkle with the feta cheese and fresh oregano.
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